Cereal Chem 69:355-358   |  VIEW ARTICLE

Inhibition of Rye Alpha-Amylase Activity by Barley Alpha-Amylase Inhibitor.

A. Torronen, M. Leisola, and S. Haarasilta. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

Endogenous alpha-amylase inhibitors from barley, wheat, soy, and rye were found to inhibit rye alpha- amylase. The inhibitor from barley was studied in detail. This proteinaceous molecule was stable at alkaline pH range and most active when the pH was over 7.0. The rye alpha-amylase-inhibitor complex was not heat stable, but bovine serum albumin stabilized the complex. The falling number and amylograph tests showed t hat the inhibitor could be considered a potential alpha-amylase inhibitor in breadmaking when flour made of sprout-damaged rye is used.